MOROCCAN SWEET POTATO STEW
A perfect blend of rich sweet potato stew with a kick of curry powder and ginger plus the crunch of peanuts.
Provided by Carrie Sublett
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 19
Steps:
- Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
- Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
- Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 45.4 g, Fat 5.5 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 745 mg, Sugar 16.5 g
MAKE-AHEAD MOROCCAN LAMB STEW
Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.
Provided by Make-Ahead Mamas
Categories Soups, Stews and Chili Recipes Stews
Time 1h20m
Yield 6
Number Of Ingredients 22
Steps:
- Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
- Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
- Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 57.3 g, Cholesterol 55.7 mg, Fat 13.9 g, Fiber 16.3 g, Protein 28.2 g, SaturatedFat 5.9 g, Sodium 1337.4 mg, Sugar 15.6 g
MOROCCAN LAMB & SWEET POTATO STEW
Make and share this Moroccan Lamb & Sweet Potato Stew recipe from Food.com.
Provided by Lostfairy
Categories Stew
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 180°C Heat the oil in a nonstick flameproof casserole over moderately high heat. Add the lamb and cook for 4 minutes or until lightly browned. Transfer the lamb to a plate and put aside. Add the chopped onion and garlic to the casserole and cook for 5 minutes or until the onion is tender.
- Return the lamb to the casserole. Add the coriander, cumin, paprika, and salt and pepper to taste, stirring to coat. Add the tomato paste and 1 cup water and bring to the boil. Add the quartered onions. Cover and transfer the casserole to the oven. Bake for 30 minutes.
- Add the sweet potatoes, mushrooms, prunes and 1/3 cup water. Cover and bake for 30 minutes or until the lamb and potatoes are tender. Top with the parsley and serve with rice, if using.
Nutrition Facts : Calories 586.9, Fat 29.8, SaturatedFat 12, Cholesterol 90, Sodium 251.5, Carbohydrate 54.2, Fiber 8.7, Sugar 14.7, Protein 27.4
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